100% Grüner Veltliner from calcareous loess and ferruginous soils. Selectively hand harvested at the end of October by hand in several steps. Six hours' maceration on the skins. Gently pressed without stems and fermented with a combination of vineyard and neutral yeasts. Aged on the full lees in stainless steel tank
White pepper, crushed sage and a touch of citrus promise savoriness. The palate delivers with slender freshness & subtle spice. The finish is dry and appetizing.
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